The Citra Warrior on Untappd – A rich caramel, toffee sweetness with a long bitterness. Beautiful citra hop aroma that is balanced and not over powering. Creamy head and good retention from top to bottom.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 4.5 L | 60 min | 70.5 IBUs | 31.4 EBC | 1.069 | 1.016 | 7.0 % |
| Actuals | 1.046 | 1.01 | 4.7 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American IPA | 13 2 | 1.056 - 1.075 | 1.01 - 1.018 | 40 - 70 | 11.8 - 29.6 | 2 - 2.8 | 5.5 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt (2 Row) UK | 500 g | 41.67 |
| Caramel/Crystal Malt - 60L | 100 g | 8.33 |
| Oats, Flaked | 100 g | 8.33 |
| Caramel/Crystal Malt -120L | 50 g | 4.17 |
| Rye Malt | 50 g | 4.17 |
| Light Dry Extract | 400 g | 33.33 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Warrior | 8 g | 30 min | Boil | Pellet | 15 |
| Citra | 5 g | 60 min | Aroma | Pellet | 12 |
| Citra | 10 g | 3 days | Dry Hop | Pellet | 12 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Whirlfloc Tablet | 1.00 tsp | 10 min | Boil | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Safale American (US-05) | DCL/Fermentis | 77% | 15°C - 23.89°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 64.44°C | 75 min |
| Mash Out | 75.56°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Primary | 14 days | 19.44°C |
| Aging | 30 days | 18.33°C |
Notes
| The Citra Warrior American IPA Difficulty Rating - 2 / 5 Glass Type - American Pint Ingredients Grain - Ale, Crystal, Dark Crystal Malt Malt - Light Dry Malt Extract Hope - Warrior and Citra Yeast - Safale US 05 The Style The American IPA is a different soul from the reincarnated IPA style. More flavorful than the withering English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt backbone. American Pale Ales mostly impart a higher than normal hop bitterness, flavour and aroma. Hops can be on the coarse side even in the aroma; this is from the use of high alpha (bittering) hops. Flavours should be very clean in the mouth, with no traces of buttery diacetyl and minimal fruity esters. The Story APAs stem back to the grass roots of the micro revolution, wherein back in the 1980’s several Midwest and West coast startups gave brewing a go. Ingredients were pretty limited compared to today, so they formulated their recipes from mostly domestic hops and malt. Perhaps the most well known American Pale Ale is Sierra Nevada Pale Ale from Sierra Nevada Brewing in Chico, CA, who started back in 1981 with a goal to brew American beer with more flavour than the usual dull American Lagers that were available at the time. Another popular American Pale Ale, and perhaps the granddaddy of them all, is Liberty Ale by Anchor Brewing Co. in San Francisco, CA. It was first brewed on April 18th, 1975 the 200th anniversary of Paul Revere’s historic ride. Many believe Anchor to be the brewery that kicked off the micro beer revolution here in America, and also that Liberty Ale is the benchmark American Pale Ale. Food Pairings Cuisine (Curried, Thai) Cheese (peppery; Monterey / Pepper Jack, sharp; Blue, Cheddar, pungent; Gorgonzola, Limburger) Meat (Poultry, Fish, Shellfish, Salmon) Method Sanitise Put 10 grams of sanitiser in the fermenter and fill with 5 liters of warm water, leave for 10 minutes Pour sanitised water over the airlock, bung and leave aside in a shallow bowl Mash In/Out (step time 85 minutes) Add grain to the filter bag Heat 1.96 liters of water at 70.6C Add grain to 1.96 liters of water and maintain a temperature of 64.4C for 75 minutes Heat 1.25 liters of water at 95.4C Add 1.25 liters of water to above and maintain a temperature of 75.6C for 10 minutes Lift filter bag with grain and drain wort with a collander Heat 4.12 liters of water at 75.6C and pour over grain bag Boil (step time 60 minutes) Bring wort to the boil Turn off heat and add dry malt extract Put a small amount of wort in a bowl - approx. 100ml Put a small amount of wort in the test tube - approx. 200ml Return wort to the boil - start 60 minute timer Add first hops to hop bomb @ 50 minutes Add teaspoon of whirlfloc-g @ 10 minutes Add second hops to hop bomb @ 5 minutes End boil at 60 minutes Rehydrate Yeast and Test Original Gravity (step time 30 minutes) When 100ml of wort reaches 27C add yeast, leave for 30 minutes When 200ml of wort reaches 24C, insert hydrometer into test tube, spin to remove air bubbles and measure Original Gravity Cool (step time 45 minutes) Fill sink with cold water and ice/icepacks Put pot in sink Add steep/whirlpool hops to pot Allow wort to cool down to 24C, stiring regularly (try to cool wort as quickly as possible) Transfer wort to fermenter (step time 5 minutes) Put funnel provided in fermenter Use provided syphon to transfer wort from pot to fermenter Pour in yeast starter (make sure the wort is 24C or less otherwise the yeast will die) Insert sanitised bung into fermenter and shake vigorously for 2 minutes Insert airlock into bung and fill airlock with sanitised water Ferment (14 days) Make sure there is enough headspace in the top of the Carboy to avoid blow off and allow space for fermentation Move fermenter to a dark cool location between 19C and 23C and leave for 14 days Chill (1 day) Chill Fermenter in the fridge Keg (Force Carbonation 48-72 hours) Pour 10 grams of sanitiser into keg and fill with 5 litres of warm water, leave for 10 minutes Attach Tap and Gas to keg and empty santised water and filling with CO2 Disconnect Tap from keg and turn off gas Attach barbed liquid disconnect to keg Syphon wort from fermenter to keg, releasing pressure from the spear to maintain flow Remove barbed liquid disconnect from keg Attach Force Carbonation Kit to Keg Turn on gas and set pressure to 20 PSI Return Keg upright to fridge and leave for 48-72 hours before serving Turn off gas and release pressure from Keg using the pressure release valve, leave for 10 minutes to settle before serving. Turn on gas and set to 3-8 PSI Serve beer, if too much foam, release pressure and try again. Alternate (Natural Keg Carbonation / no chill - 30 days) Pour 10 grams of sanitiser into keg and fill with 5 litres of warm water, leave for 10 minutes Empty keg Add priming sugar or dry malt extract (40grams) and yeast (1gram) to keg Attach barbed liquid disconnect to keg Syphon wort from fermenter to keg, releasing pressure from the spear to maintain flow Remove barbed liquid disconnect from keg Leave to carbonate in keg for 30 days Chill in fridge before serving Release pressure from Keg using the pressure release valve, leave for 10 minutes to settle before serving. Turn on gas and set to 3-8 PSI Serve beer, if too much foam, release pressure and try again. |
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